about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    EmilyBMalone@gmail.com

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    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.



Mini Mushroom & Onion Frittata Muffins.

It was my turn to host my mom’s group yesterday.  Usually I’m pretty well-prepared ahead of time.  I clean the house the night before, I’m caught up on my writing, and I know what sort of snacks and treats I’m going to make well in advance.  Thursday morning rolled around, and I was scrambling to get even one of those things done.

I try to always have a few snack options on hand – something healthy, something sweet, something to eat quickly while your baby is distracted.  Bite sized finger food is definitely easiest.  I was in a brunchy mood, so I decided to try to make a mini-egg dish – and it worked!

Mini Mushroom & Egg Frittata Muffins by Daily Garnish

I cooked the veggies and mixed the eggs ahead of time, and then left the mixture to sit until everyone arrived.  Once we were all there and the babies had dug into the toy basked, I popped these into the oven.  There are so many variations could make here – mushrooms and onions just happen to be some of my favorite mix-ins.  And you can never go wrong with fresh herbs.

Mini Mushroom & Onion Frittata Muffins

by Emily Malone

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients (12 egg muffins)

  • 1 large white or yellow onion
  • 1 cup crimini mushrooms, diced
  • 1 (loose) cup fresh basil leaves, chopped
  • 8 whole eggs
  • 1/2 cup almond milk
  • 2 tablespoons nutritional yeast
  • 3/4 teaspoon sea salt

Instructions

Preheat your oven to 375 degrees.  Heat onions and mushrooms in a large sauté pan until softened and browning. I tossed mine in some olive oil, turned the heat to medium, and vacuumed my house while stirring occasionally. Cook them until you have some good brown color developing!

In a separate dish, whisk together 8 eggs, 1/2 cup almond (or other) milk, nutritional yeast, and salt.  Chop your fresh basil and add to the egg mixture. Once the veggies are cooked, add those to the egg mixture as well, and stir everything to combine.

Grease a muffin pan, and carefully pour eggs into the individual muffin cups. Fill to about 3/4 full – don’t fill to the top or they will overflow when cooking!

Mini Mushroom & Egg Frittata Muffins by Daily Garnish

Bake for 20 minutes until the egg is set (no wiggle when you shake the pan) and the tops have a bit of browning on top.

Mini Mushroom & Egg Frittata Muffins by Daily Garnish

Remove from pan and allow them to cool for a few minutes, and then serve warm. (Although I popped two into the fridge for my husband to eat after work, and he said they were also great cold!).

Mini Mushroom & Egg Frittata Muffins by Daily Garnish

Most frittata recipes include a heavy handful of cheese, but I think nutritional yeast really works here as a healthy non-dairy substitute.  These were a great option for both the moms and babies – I popped two in my mouth while Cullen enjoyed his from the high chair. 

Mini Mushroom & Egg Frittata Muffins by Daily Garnish

Once I saw how much he liked it, I made a mental note to add this to our regular meal notation.  It was so easy to throw together.  I also love that they are grab n go, but filled with all sorts of good nutrition.  So many of my portable snack options tend to be granola bars or PB&J’s.  These feel a lot lighter, but just as filling. 

Mini Mushroom & Egg Frittata Muffins by Daily Garnish

They are also perfect for a bunch or party – throw them in the oven as guests arrive!  As an added bonus, your house will smell like freshly cooked onions – so delicious.  The first friend who walked through the door yesterday greeted me with “what’s cooking?”  I think the final product lived up to the smell.  Enjoy!

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Spiced Pumpkin Cornbread.

I picked up my first pumpkin of the season last week!  I don’t go too crazy with the pumpkin, but I do love baking with it – especially this time of year.

Spiced Pumpkin Cornbread by Daily Garnish

I was craving chili in a big way, and I wanted some sort of festive cornbread to compliment.  Pumpkin works perfectly in cornbread – making it extra fluffy and flavorful.

Spiced Pumpkin Cornbread by Daily Garnish

The pumpkin spices bring that great fall flavor, and a bit of molasses adds depth to this delicious savory side.  You could also bake these into individual muffins!  Serve along side your favorite bean chili, and enjoy on a cool fall evening.  Make sure you are wearing slippers too – it makes each bite taste just a little bit better. 

Spiced Pumpkin Cornbread

by Emily Malone

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Ingredients (8 wedges)

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 cup frozen corn kernels (I used roasted corn for mine)
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil (melted)
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1 tablespoon molasses
  • 2 eggs

Instructions

Preheat the oven to 400 degrees. I feel like baking recipes all have the same instructions. Mix dry ingredients in a bowl…

Spiced Pumpkin Cornbread by Daily Garnish

Mix wet ingredients in a bowl…

Spiced Pumpkin Cornbread by Daily Garnish

Pour wet ingredients into dry ingredients and stir until just combined.

Spiced Pumpkin Cornbread by Daily Garnish

This recipe is no different – quick and easy!  Cornbread is already so delicious, and I thought the addition of pumpkin and pie spices would give this a little extra oomph as we head into fall.

Spiced Pumpkin Cornbread by Daily Garnish

I love baking cornbread in my cast iron skillet. It makes me feel homey. But if you don’t have one, any square baking dish will do. Just make sure it’s greased or non-stick before pouring in the batter.

Once mixed, add the batter to the pan and spread to the edges.

Spiced Pumpkin Cornbread by Daily Garnish

Bake at 400F for 25-30 minutes. Because of the pumpkin and molasses, this cornbread will be a little darker than normal, and that’s okay. Just watch for the top to have a golden tinge. Mine was finished in exactly 25 minutes.

Spiced Pumpkin Cornbread by Daily Garnish

Allow it to cool for a few minutes, and then slice and serve.

Spiced Pumpkin Cornbread by Daily Garnish

Eat along side your favorite soup or chili for a perfect fall meal. Heat leftovers and spread with Earth Balance along side some scrambled eggs for breakfast. This won’t last long!

Spiced Pumpkin Cornbread by Daily Garnish

Pumpkin season is officially off to a good start. 

Spiced Pumpkin Cornbread by Daily Garnish

Enjoy!

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